Recipes-slides

Ingredients

Put milk on the heat (29C)

Add mesophilic culture

Let it sit for a couple mins then stir in

Stir calcium chloride

Add rennet

Let sit until clean break (30-40 mins)

Cut curds into half inch cubes

Let sit (covered) for 5 mins

Stir for 5 mins

Let sit for 5 mins

Using a sieve, ladle out 4 cups (1L) of whey

Replace 4 cups of 60C water

Stir gently for 10 mins

Let settle for 5-10 mins

Note the level of the whey

Ladle out the whey to the level of the curds

Stir, then add 45C water to the level that the whey was

Stir for 20 mins

Let rest for 10 mins

Drain out the whey, putting the curds into a cheese cloth lined mold

Press at 10kg for 30 mins

Flip and press at 13kg for 12 hours

Put into brine for 12 hours

Air dry on bamboo cheese mat for 2-3 days until touch dry

Gouda

Ingredients

Put milk on the heat (29C)

Add mesophilic culture

Let it sit for a couple mins then stir in

Stir calcium chloride

Add rennet

Let sit until clean break (30-40 mins)

Cut curds into half inch cubes

Let sit (covered) for 5 mins

Stir for 5 mins

Let sit for 5 mins

Using a sieve, ladle out 4 cups (1L) of whey

Replace 4 cups of 60C water

Stir gently for 10 mins

Let settle for 5-10 mins

Note the level of the whey

Ladle out the whey to the level of the curds

Stir, then add 45C water to the level that the whey was

Stir for 20 mins

Let rest for 10 mins

Drain out the whey, putting the curds into a cheese cloth lined mold

Press at 10kg for 30 mins

Flip and press at 13kg for 12 hours

Put into brine for 12 hours

Air dry on bamboo cheese mat for 2-3 days until touch dry

vacuum seal

mature at 10-12C for at least 6 weeks